DessertsEasyFree

Cotonetes (Mexican Coconut Meringue Cookies)

Name: Cotonetes (Mexican Coconut Meringue Cookies)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 100 g Desiccated coconut; 4 Egg whites; 1 tsp Vanilla extract; 200 g Icing sugar; 1 pinch Salt

110 min (20 prep + 90 cook) Easy 30 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 1 May 2026

Crispy Mexican meringue cookies with coconut or peanut. Traditional bakery sweets.

About this recipe

Traditional Mexican meringue biscuits made with egg whites, icing sugar and toasted desiccated coconut or peanuts. Light and crispy sweet treats popular in bakeries and markets.

History & Origin

Cotonetes are one of the most beloved sweets from artisan Mexican bakeries. These small meringue delights with coconut or peanut have a history intertwined with the confectionery tradition of mestizo families in central and western Mexico, particularly in Jalisco, Michoacán and Guanajuato. Meringue arrived in Mexico through French and Spanish influence during the colonial period and the Empire of Maximilian in the 19th century. Mexican confectioners adopted the meringue technique but adapted it with local ingredients: coconut, introduced by African slaves on the Pacific coast, and peanuts, native to the Americas. The name "cotonetes" has uncertain origins, though some historians relate it to the cotton-like appearance (cotón = cotton in some regions) of freshly baked meringues, which look like small white clouds on the baking tray. In popular markets, tianguis and patron saint fairs across Mexico, cotonetes are sold in cellophane bags or loose at small traditional sweet stalls. They are the quintessential children's sweet: economical, light, sweet and satisfying. Each family has its own variations: some add vanilla, others cinnamon, others food colouring to make them festive pink or green.

Estimated cost

£3.00

Total cost

£0.10

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

10mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat oven to 100°C (low temperature). Line 2-3 baking trays with baking parchment or silicone mats.
💡 Low temperature is key to drying the meringue without burning it.
2
Ensure the bowl and whisk are completely clean and grease-free. Beat 4 egg whites at room temperature with a pinch of salt at medium speed until soft peaks form.
💡 A single drop of fat will ruin the meringue.
3
Add 200 g sifted icing sugar gradually, tablespoon by tablespoon, increasing speed. Beat until you have a glossy, firm meringue that holds stiff peaks. Add 1 teaspoon vanilla extract.
💡 The meringue must be firm enough that when you turn the bowl upside down it does not move.
4
Fold in 100 g toasted desiccated coconut or 100 g coarsely ground toasted peanuts with gentle folding movements. Do not deflate the meringue.
5
Using two spoons or a piping bag with a star nozzle, form 3-4 cm mounds on the prepared trays, leaving space between them.
💡 Cotonetes do not spread much during baking.
6
Bake for 80-90 minutes until completely dry on the outside. Turn off the oven and leave the cotonetes inside with the door slightly ajar for 30 more minutes. Leave to cool completely on the tray.
💡 The secret is slow drying; do not rush the process.